I’ve been reading a lot of cookbooks lately. That’s rare for me–I usually find a recipe online that’s close to what I’ve imagined in my head all week. Then I almost always tweak the ingredient list to fit what’s already in our fridge or pantry.
And while that approach has served me well thus far, I’m finding myself at a different phase in cooking and baking. I’m interested in understanding another chef’s flavors, techniques and vision. I also love reading the personal stories attached to their recipes and find myself wanting to do their stories justice by recreating the dish exactly (or trying my best to).
And that’s where this Chickpea Stew with Kale, Poached Eggs, and Smoked Paprika comes in. I haven’t been to Sqirl in LA but I am ALWAYS hearing about it. So when I came across Jessica Koslow’s cookbook, Everything I want to Eat: Sqirl and the New California Cooking, I couldn’t resist buying it. That same day I went home and read the book cover to cover. Yes, the cookbook photos are very “California hipster” but the dishes are inspired, simple and totally stunning.